In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This classic American recipe comes to us from "Darn210" in the Gluten-Free Forum.
Chicken (whatever kind of pieces you like)
1 cup gluten-free flour blend
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon Lawry's seasoned salt
½ teaspoon pepper
1 teaspoon salt
Mix dry ingredients (flours & spices). Beat egg in a bowl (add a tablespoon or two of water to thin it a bit). Heat a frying pan with enough oil to come up at least halfway on your thickest piece of chicken. I cook at about medium heat.
Coat a piece of chicken in the egg. Then coat it in your flour/spice mix. Place in frying pan. After coating all pieces and putting into the pan salt them all and cover. It's hard for me to tell you when to turn . . . depends on what size pieces you are using and if they are boneless or not. For me and my stove, I turn boneless chicken breasts at about 12 minutes. They should be a nice golden brown. Salt the second side and replace lid. Cook until done and nice and golden...maybe about another 8 to 10 minutes. Remove from oil and place on plate with paper towels.